This Is TASTE

Kenta Goto is a bartender and the owner and operator of two acclaimed cocktail bars: Bar Goto on the Lower East Side and Bar Goto Niban in Brooklyn. Born and raised in Tokyo, Goto moved to New York and worked at the lauded cocktail bar Pegu Club for seven years before opening his own bar. Now he’s sharing his considerable wisdom in a debut cookbook: The Goto Bartender’s Guide. Today on the show, we chat about developing his cocktail skills and his signature approach toward drinks and how home bartenders can do the same.

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Adrianna Adarme has been cooking out loud since 2011, when A Cozy Kitchen was just a bored-at-work blog. This fall, she’s releasing A Cozy Kitchen Cookbook—a terrific book built around not seasons or courses but moods. In this episode, Matt talks to Adrianna about her cooking style and growing her highly personal brand, online and off.

And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including Melissa Clark’s The Big Book of Dinner is incredible. Melissa and Matt will be talking all about the book at Rizzoli Bookstore in NYC on November 15. Get your tickets. Aliza visits Umas Rockaway and Paschal’s at the Atlanta airport, and is liking Jeni’s Pumpkin with Brown Sugar Blondies ice cream. Speaking of Jeni Britton, Matt is way into Floura bars. Lastly, he will be in Los Angeles at the LA Chef Conference.

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Kwame Onwuachi—the chef behind Tatiana, Dōgon, and restaurants from Miami to Las Vegas—joins Matt in the studio for the first time. We get into his big idea for the CPG game, his pull toward Ethiopian cooking, and his three books, capped by All Hours, which is less a cookbook and more a statement about what he actually wants to cook every day.

And it’s the return of Three Things, where Aliza and Matt discuss what’s interesting to them in the world of food including Aliza recaps her trip to New Mexico with stops at El Chile Toreado, Frontier, El Ray Court, and Tune-Up Café. Matt thinks Bessou makes the best caramel corn and has a great late-summer meal at I Cavallini. He also read the Legs McNeil memoir, Resident Punk for a true blast from the past.

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Danny Meyer built Union Square Hospitality Group on a promise: he’d never close a restaurant. Then he closed one, and it changed how he thinks and writes about leadership. Twenty years after the release of his influential book Setting the Table, Meyer returns with a terrific new memoir, What Could Possibly Go Right?, and he joins us to talk about failure, scaling culture across 700 restaurants, walking back his progressive no-tipping experiment, and what it feels like to hand the reins of his own company to someone else.

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Everybody loves Carla Hall. Carla Hall is a chef and TV host who has appeared on many of our favorite food programs over the years, from Bravo’s Top Chef to Fox’s Next Level Baker. Her latest cookbook is also her first baking book—Carla Bakes: Sweet, Savory, and From the Heart. Today on the show, Carla stops by the studio to chat about all things baking, and what makes this book so special.

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